1
|
Wang Y, Han T, Liu T, Sun L, Dou B, Xin J, Zhang N. New insights into starch, lipid, and protein interactions - Colon microbiota fermentation. Carbohydr Polym 2024; 335:122113. [PMID: 38616083 DOI: 10.1016/j.carbpol.2024.122113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 03/20/2024] [Accepted: 03/29/2024] [Indexed: 04/16/2024]
Abstract
Starch, lipids, and proteins are essential biological macromolecules that play a crucial role in providing energy and nutrition to our bodies. Interactions between these macromolecules have been shown to impact starch digestibility. Understanding and controlling starch digestibility is a key area of research. Investigating the mechanisms behind the interactions of these three components and their influence on starch digestibility is of significant practical importance. Moreover, these interactions can result in the formation of resistant starch, which can be fermented by gut microbiota in the colon, leading to various health benefits. While current research has predominantly focused on the digestive properties of starch in the small intestine, there is a notable gap in understanding the colonic microbial fermentation phase of resistant starch. The benefits of fermentation of resistant starch in the colon may outweigh its glucose-lowering effect in the small intestine. Thus, it is crucial to study the fermentation behavior of resistant starch in the colon. This paper investigates the impact of interactions among starch, lipids, and proteins on starch digestion, with a specific focus on the fermentation phase of indigestible carbohydrates in the colon. Furthermore, valuable insights are offered for guiding future research endeavors.
Collapse
Affiliation(s)
- Yan Wang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Tianyu Han
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Tianjiao Liu
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Lirui Sun
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Boxin Dou
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Jiaying Xin
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China; State Key Laboratory for Oxo Synthesis & Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, PR China
| | - Na Zhang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China.
| |
Collapse
|
2
|
Jeevarathinam G, Ramniwas S, Singh P, Rustagi S, Mohammed Basheeruddin Asdaq S, Pandiselvam R. Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review. Food Chem 2024; 445:138742. [PMID: 38364499 DOI: 10.1016/j.foodchem.2024.138742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 02/07/2024] [Accepted: 02/10/2024] [Indexed: 02/18/2024]
Abstract
Consumers rely on product labels to make healthy choices, especially with regard to the glycemic index (GI) and glycemic load (GL), which identify foods that stabilize blood sugar. Employing both thermal and nonthermal processing techniques can potentially reduce the GI, contributing to improved blood sugar regulation and overall metabolic health. This study concentrates on the most current advances in GI-reduction food processing technologies. Food structure combines fiber, healthy fats, and proteins to slow digestion, reducing GI. The influence of thermal approaches on the physical and chemical modification of starch led to decreased GI. The duration of heating and the availability of moisture also determine the degree of hydrolysis of starch and the glycemic effects on food. At a lower temperature, the parboiling revealed less gelatinization and increased moisture. The internal temperature of the product is raised during thermal and nonthermal treatment, speeds up retrogradation, and reduces the rate of starch breakdown.
Collapse
Affiliation(s)
- G Jeevarathinam
- Department of Food Technology, Hindusthan College of Engineering and Technology, Coimbatore 641 032, Tamil Nadu, India
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Gharuan, Mohali, Punjab
| | - Punit Singh
- Institute of Engineering and Technology, Department of Mechanical Engineering, GLA University Mathura, Uttar Pradesh 281406, India
| | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | | | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod-671 124, Kerala, India.
| |
Collapse
|
3
|
Liu Y, Hu X, Jian X, Guo L, Xiao J, Li X. Physicochemical characterization of wheat starch and variation of fatty acid composition in deep-fried dough sticks with different treatments. J Food Sci 2024; 89:4205-4215. [PMID: 38847754 DOI: 10.1111/1750-3841.17152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/09/2024] [Accepted: 05/15/2024] [Indexed: 07/04/2024]
Abstract
The present study investigated the effects of different deep-frying times and temperatures on the amylose content, crystal structure, thermodynamics, and other properties of deep-fried dough sticks. Results showed that the change of amylose content in deep-fried dough sticks during the deep-frying process was positively correlated with time and temperature. Moreover, the deep-frying process of deep-fried dough sticks was accompanied by the formation of starch-lipid complexes that led to the destruction of starch structure. The degreased sample and the oil sample had the same absorption peaks at 2854 and 1746 cm-1, respectively. The melting enthalpy (ΔH) of the starch-lipid complex decreased significantly. In addition, the viscosity of starch reduced as the deep-frying time and temperature increased. Furthermore, it was found that the effect of increasing deep-frying temperature was greater than that of time. PRACTICAL APPLICATION: As a popular deep-fried food, the main component of deep-fried dough sticks is starch. Starch gelatinization, protein denaturation, and interaction among components occurred during deep-frying. At present, there are few studies focusing on the properties of starch in deep-fried dough sticks in the real deep-frying system. Therefore, this study provided a theoretical basis for subsequent research by measuring the effects of different deep-frying conditions on the properties of starch in deep-fried dough sticks.
Collapse
Affiliation(s)
- Yan Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao, China
| | - Xueying Hu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Shandong Technology Innovation Center of Special Food, Qingdao, China
| | - Xinhang Jian
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Liping Guo
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Qingdao Special Food Research Institute, Qingdao, China
| | - Junxia Xiao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Qingdao Special Food Research Institute, Qingdao, China
| | - Xiaodan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Qingdao Special Food Research Institute, Qingdao, China
| |
Collapse
|
4
|
Li M, McClements DJ, Zhang Z, Zhang R, Jin Z, Chen L. Influence of key component interactions in flour on the quality of fried flour products. Crit Rev Food Sci Nutr 2024:1-12. [PMID: 38907580 DOI: 10.1080/10408398.2024.2361838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/24/2024]
Abstract
In the field of food, the interaction between various components in food is commonly used to regulate food quality. Starches, proteins, and lipids are ubiquitous in the food system and play a critical role in the food system. The interaction between proteins, starches, and lipids components in flour is the molecular basis for the formation of the classical texture of dough, and has a profound impact on the processing properties of dough and the quality of flour products. In this article, the composition of the key components of flour (starch, protein and lipid) and their functions in dough processing were reviewed, and the interaction mechanism of the three components in the dynamic processing of dough from mixing to rising to frying was emphatically discussed, and the effects of the components on the network structure of dough and then on the quality of fried flour products were introduced. The analysis of the relationship between dough component interaction, network structure and quality of fried flour products is helpful to reveal the common mechanism of quality change of fried flour products, and provide a reference for exploring the interaction of ingredients in starch food processing.
Collapse
Affiliation(s)
- Mengyue Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | | | - Zipei Zhang
- Food Science Program, University of Missouri, Columbia, MO, USA
| | - Ruojie Zhang
- Food Science Program, University of Missouri, Columbia, MO, USA
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| |
Collapse
|
5
|
Mejía-Terán A, Blanco-Lizarazo CM, Leiva Mateus JE, Sotelo-Díaz I, Mejía Terán D, Geffroy E. Pretreatments and Particle Size on the Glycemic Index and Rheological and Functional Food Properties of Bean Flours. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:6336837. [PMID: 38803398 PMCID: PMC11129911 DOI: 10.1155/2024/6336837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 04/09/2024] [Accepted: 05/02/2024] [Indexed: 05/29/2024]
Abstract
The beans' protein and slow-digesting carbohydrate content make it an appealing choice for healthy food development. However, its properties are influenced by the flour extraction processes. This study is aimed at evaluating the effect of particle size and three pretreatments-drying (D), soaking + cooking + dehydrating 3 h (SCD3), and soaking + cooking + dehydrating 24 h (SCD24)-on the estimated glycemic index (eGI) compared with raw bean flour (R). The methodology covered water absorption (WAI), water solubility (WSI), amylose content, starch digestibility, eGI, phenolic quantification, and rheology. The results showed that WAI correlated negatively with WSI and amylose, varying among pretreatments and sizes. WAI increased as D < SCD24 < SCD3 < R. Glucose release (HI) differed between fine (125 μm) and coarse fractions (242 μm), with SCD24 and R showing the lowest eGI (22.8-24.2). SCD3 had the highest flavonoid concentration, while R and D had more quercetin-3-glucoside. SCD24 displayed higher elastic/viscous moduli than R. Bean flours from all treatments had low GI and contained bioactive polyphenols (catechin, epicatechin, ferulic acid, quercetin). The optimal treatment was SCD24, particularly in the coarse fraction, showing potential for functional food development and novel applications such as precision nutrition.
Collapse
Affiliation(s)
- Adriana Mejía-Terán
- Doctorado en Ciencias Naturales para el Desarrollo (DOCINADE), Instituto Tecnológico de Costa Rica, Universidad Nacional, Universidad Estatal a Distancia, San Jose, Costa Rica
- Grupo Interinstitucional de Investigación en Ciencias Agropecuarias, Forestales y Agroindustriales del Trópico, Universidad Nacional Abierta y a Distancia (UNAD), Bogotá, Colombia
| | | | - Jairo Eduardo Leiva Mateus
- Instituto de Investigaciones en Materiales (IIM), Universidad Nacional Autónoma de México (UNAM), Ciudad de México, CDMX 4510, Mexico
| | - Indira Sotelo-Díaz
- Grupo de Alimentación, Gestión de Procesos y Servicio, Universidad de La Sabana, Chía, Colombia
| | - Darío Mejía Terán
- Grupo de Estudios Ambientales Aplicados, Universidad Nacional Abierta y a Distancia (UNAD), Bogotá, Colombia
| | - Enrique Geffroy
- Instituto de Investigaciones en Materiales (IIM), Universidad Nacional Autónoma de México (UNAM), Ciudad de México, CDMX 4510, Mexico
| |
Collapse
|
6
|
Vidhyalakshmi R, Prabhasankar P, Muthukumar SP, Prathima C, Meera MS. The impact of addition of pearl millet starch-germ complex in white bread on nutritional, textural, structural, and glycaemic response: Single blinded randomized controlled trial in healthy and pre-diabetic participants. Food Res Int 2024; 183:114186. [PMID: 38760125 DOI: 10.1016/j.foodres.2024.114186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 02/25/2024] [Accepted: 02/28/2024] [Indexed: 05/19/2024]
Abstract
The rise of pre-diabetes at the global level has created a significant interest in developing low glycaemic index food products. The pearl millet is a cheaper source of starch and its germ contains significant amount of protein and fat. The complexing of pearl millet starch and germ by dry heat treatment (PMSGH) resulted an increase in the resistant starch content upto 45.09 % due to formation of amylose-glutelin-linoleic acid complex. The resulting pearl millet starch germ complex was incorporated into wheat bread at 20, 25, and 30 %. The PMSGH incorporated into bread at 30 % reduced the glycaemic index to 52.31. The PMSGH incorporated bread had significantly (p < 0.05)increased in the hardness with a reduction in springiness and cohesiveness. The structural attributes of the 30 % PMSGH incorporated bread revealed a significant (p < 0.05)increase in 1040/1020 cm-1 ratio and relative crystallinity. The consumption of functional bread incorporated with pearl millet starch germ complex reduced blood glucose levels and in vivo glycaemic index in healthy and pre-diabetic participants when compared to white bread. Hence, the study showed that the incorporation of pearl millet starch-germ complex into food products could be a potential new and healthier approach for improving dietary options in pre-diabetes care.
Collapse
Affiliation(s)
- R Vidhyalakshmi
- Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Pichan Prabhasankar
- Department of Flour Milling, Baking, and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - S P Muthukumar
- Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - C Prathima
- Department of Pharmacology, JSS Medical College, JSS Academy of Higher Education and Research, Mysore, Karnataka 570015, India
| | - M S Meera
- Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
| |
Collapse
|
7
|
He X, Yang L, Zhou L, Gunness P, Hunt W, Solah VA, Sun Q. Effect of lecithin on the complexation between different botanically sourced starches and lauric acid. Int J Biol Macromol 2024; 268:131996. [PMID: 38697417 DOI: 10.1016/j.ijbiomac.2024.131996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 02/20/2024] [Accepted: 04/28/2024] [Indexed: 05/05/2024]
Abstract
This research investigated the effect of lecithin on the complexation of lauric acid with maize starch, potato starch, waxy maize starch, and high amylose maize starch. Rapid visco analysis showed that lecithin altered the setback pattern of potato starch-lauric acid and maize starch-lauric acid mixtures but not waxy maize starch-lauric acid. Further investigation, including differential scanning calorimetry, complex index, and X-ray diffraction, showed that lecithin enhanced the complexation of maize starch, potato starch, and high amylose maize starch with lauric acid. Fourier transform infrared and Raman spectroscopy revealed increasingly ordered structures formed in maize starch-lauric acid-lecithin, potato starch-lauric acid-lecithin, and high amylose maize starch-lauric acid-lecithin systems compared to corresponding binary systems. These highly ordered complexes of maize starch, potato starch, and high amylose maize starch also demonstrated greater resistance to in vitro enzymatic hydrolysis. Waxy maize starch complexation however remained unaffected by lecithin. The results of this study show that lecithin impacts complexation between fatty acids and native starches containing amylose, with the starch source being critical. Lecithin minimally impacted the complexation of low amylose starch and fatty acids.
Collapse
Affiliation(s)
- Xiaoyang He
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia
| | - Lu Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institution, Qingdao 266109, China
| | - Liyang Zhou
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institution, Qingdao 266109, China
| | - Purnima Gunness
- School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia
| | - Wendy Hunt
- School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia
| | - Vicky A Solah
- School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia; Qingdao Special Food Research Institution, Qingdao 266109, China.
| |
Collapse
|
8
|
Ma Q, Wang X, Appels R, Zhang D, Zhang X, Zou L, Hu X. Large flour aggregates containing ordered B + V starch crystals significantly improved the digestion resistance of starch in pretreated multigrain flour. Int J Biol Macromol 2024; 264:130719. [PMID: 38460625 DOI: 10.1016/j.ijbiomac.2024.130719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 03/05/2024] [Accepted: 03/06/2024] [Indexed: 03/11/2024]
Abstract
The starch digestibility of flour is influenced by both physicochemical treatment and flour particle size, but the interactive effect of these two factors is still unclear. In this study, the effect of pullulanase debranching, combined with heat-moisture treatment (P-HMT), on starch digestibility of multi-grain flours (including oat, buckwheat and wheat) differing in particle size was investigated. The results showed that the larger-size flour always resulted in a higher resistant starch (RS) content either in natural or treated multi-grain flour (NMF or PHF). P-HMT doubled the RS content in NMFs and the large-size PHF yielded the highest RS content (78.43 %). In NMFs, the cell wall integrity and flour particle size were positively related to starch anti-digestibility. P-HMT caused the destruction of cell walls and starch granules, as well as the formation of rigid flour aggregates with B + V starch crystallite. The largest flour aggregates with the most ordered B + V starch were found in large-size PHF, which contributed to its highest RS yield, while the medium- and small-size PHFs with smaller aggregates were sensitive to P-HMT, resulting in the lower ordered starch but stronger interactions between starch and free lipid or monomeric proteins, eventually leading to their lower RS but higher SDS yield.
Collapse
Affiliation(s)
- Qianying Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Xiaolong Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China.
| | - Rudi Appels
- Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia
| | - Di Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Xinyu Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Liang Zou
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| |
Collapse
|
9
|
Yang Y, Wang Y, Zhang R, Jiao A, Jin Z. The impact of different soluble endogenous proteins and their combinations with β-glucan on the in vitro digestibility, microstructure, and physicochemical properties of highland barley starch. Int J Biol Macromol 2024; 260:129417. [PMID: 38224806 DOI: 10.1016/j.ijbiomac.2024.129417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 12/27/2023] [Accepted: 01/09/2024] [Indexed: 01/17/2024]
Abstract
The impacts of protein types and its interaction with β-glucan on the in vitro digestibility of highland barley starch were investigated through analyzing physicochemical and microstructural properties of highland barley flour (HBF) after sequentially removing water- (WP), salt- (SP), alcohol- (AP) and alkali-soluble (AlkP) proteins. Resistant starch (RS) increased significantly in HBF after removing WP and SP, and RS of HBF was lower than that of without β-glucan. After removing WP, SP and AP, swelling powers of HBF without β-glucan (9.33-9.77) were higher than those of HBF (12.09-15.95). Trends of peak viscosity and peak temperature (thermal degradation temperature) were similar as swelling power, and HBF without AP showed the highest peak temperature (310.33 °C). Removals of different proteins improved the crystalline structure and short-range order of starch. There was a blue shift in T2 values and an opposite change in free water proportion. The matrix on starch surface was mainly formed by AP and AlkP, which could be aggregated by β-glucan. But, the inhibitory effect of AP or AlkP was stronger than that of proteins combined with β-glucan. These results help in the development of starch-based foods with different digestive properties by combining different protein types with β-glucan.
Collapse
Affiliation(s)
- Yueyue Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yihui Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ruixin Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| |
Collapse
|
10
|
Chao C, Liang S, Zhang Z, Gidley MJ, Liu Y, Wang S. New Insight into the Effects of Endogenous Protein and Lipids on the Enzymatic Digestion of Starch in Sorghum Flour. Foods 2024; 13:663. [PMID: 38472778 DOI: 10.3390/foods13050663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Revised: 01/27/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
The effects of endogenous lipids and protein in sorghum flour on starch digestion were studied following the depletion of lipids and/or protein and after the reconstitution of separated fractions. The removal of protein or lipids moderately increases the digestibility of starch in raw (uncooked) sorghum flour to values close to those for purified starch. Rapid Visco Analyzer data (as a model for the cooking process) show that cooked sorghum flours with lipids have a lower starch digestibility than those without lipids after RVA processing, due to the formation of starch-lipid complexes as evidenced by their higher final viscosity and larger enthalpy changes. Additionally, the formation of a starch-lipid-protein ternary complex was identified in cooked sorghum flour, rather than in a reconstituted ternary mixture, according to the unique cooling stage viscosity peak and a greater enthalpy of lipid complexes. After heating, the sorghum flour showed a lower digestibility than the depleted flours and the reconstituted flours. The results indicate that the natural organization of components in sorghum flour is an important factor in facilitating the interactions between starch, lipids, and protein during RVA processing and, in turn, reducing the starch digestion.
Collapse
Affiliation(s)
- Chen Chao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Song Liang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Zheyuan Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Michael J Gidley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Ye Liu
- School of Food and Health, Beijing Technology and Business Technology, Beijing 100048, China
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| |
Collapse
|
11
|
He X, Zhou L, Gunness P, Solah VA, Sun Q. Lecithin enhances the complexation between pea starch and fatty acids in aqueous system, and affects the starch's structure and enzymatic hydrolysis. Food Chem 2024; 433:137326. [PMID: 37683491 DOI: 10.1016/j.foodchem.2023.137326] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 08/12/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]
Abstract
This paper investigates a newly found effect of lecithin on the complexation between starch and saturated fatty acids. Rapid visco analysis showed that adding lecithin to the pea starch-fatty acid mixtures resulted in a viscosity peak during the setback stage of the pasting curve. Subsequent differential scanning calorimetry showed that pea starch-fatty acid-lecithin systems formed more V-type structures than pea starch-fatty acid complexes. X-ray diffraction and Fourier transform infrared spectroscopy indicated the addition of lecithin developed the long-range and short-range order of the V-complexes. Small-angle X-ray scattering showed the ternary system had a more compact stack in nano-scale and smaller D bragg than the binary complex. In vitro enzymatic hydrolysis revealed higher hydrolysis resistance of ternary systems compared to binary complexes. The results of this research provide a mechanism for modifying starch-lipid complexes and contribute to scientific understanding of food ingredient interactions.
Collapse
Affiliation(s)
- Xiaoyang He
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia
| | - Liyang Zhou
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institution, Qingdao 266109, China
| | - Purnima Gunness
- School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia
| | - Vicky A Solah
- School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia.
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia; Qingdao Special Food Research Institution, Qingdao 266109, China.
| |
Collapse
|
12
|
Duan Y, Chao C, Yu J, Liu Y, Wang S. Effects of different sources of proteins on the formation of starch-lipid-protein complexes. Int J Biol Macromol 2023; 253:126853. [PMID: 37703984 DOI: 10.1016/j.ijbiomac.2023.126853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 08/28/2023] [Accepted: 09/09/2023] [Indexed: 09/15/2023]
Abstract
In the present study, the influence of different sources of proteins on the formation of complexes with starch and lipid were investigated. A model system containing wheat starch (WS), palmitic acid (PA) and four proteins (whey protein isolate, egg white protein, soy protein isolate and pea protein isolate) was used to prepare the complexes by Rapid Visco Analyzer. The addition of PA in the pasted WS-protein systems resulted in higher cooling viscosity compared to the pasted WS-PA systems, which was interpreted as being due to the formation of WS-PA-protein complexes. Analyses from differential scanning calorimetry, X-ray diffraction and Raman spectroscopy showed that more complexes were formed in WS-PA-protein systems than in WS-PA systems, especially in the WS-PA-whey protein isolate. The better emulsifying action of whey protein isolate was proposed to be accountable for the greater amounts of complexes formed compared to other three proteins. This study provides important information about the formation of starch-lipid-protein complexes in regard to the selection of proteins for food processing.
Collapse
Affiliation(s)
- Yuqing Duan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Chen Chao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Ye Liu
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; Food Laboratory of Zhongyuan, Tianjin University of Science & Technology, Tianjin 300457, China.
| |
Collapse
|
13
|
Li Y, Niu L, Sun C, Li D, Zeng Z, Xiao J. Effect of Medium Chain Triglycerides on the Digestion and Quality Characteristics of Tea Polyphenols-Fortified Cooked Rice. Foods 2023; 12:4366. [PMID: 38231872 DOI: 10.3390/foods12234366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 11/30/2023] [Accepted: 12/01/2023] [Indexed: 01/19/2024] Open
Abstract
Nowadays, medium chain triglycerides (MCT) with special health benefits have been increasingly applied for fortifying food products. Therefore, the present work aimed to investigate the effects of MCT on traditional tea polyphenols-fortified cooked rice (TP-FCR). It was visualized by DSC, CLSM, XRD, FT-IR, and Raman spectroscopy. The higher content of starch-MCT complexes with an increase in the relative crystallinity and the generation of short-range ordered structures contributed to a more ordered and compact molecular arrangement, which can hinder the action of digestive enzymes on starch. SEM demonstrated that MCT transformed the microstructure of TP-FCR into a denser and firmer character, making it an essential component hindering the accessibility of digestive enzymes to starch granules and slowing the release of tea polyphenols in TP-FCR to attenuate starch digestion. Consequently, the addition of MCT reduced the polyphenol-regulated starch digestibility from 74.28% in cooked white rice to 64.43% in TP-FCR, and further down to 50.82%. Besides, MCT also reduced the adhesiveness and improved the whiteness of TP-FCR. The findings suggested that MCT incorporation could be a potential strategy in cooked rice production to achieve high sensory quality and low glycemic cooked rice.
Collapse
Affiliation(s)
- Ying Li
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Liya Niu
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Chao Sun
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Dongming Li
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Zicong Zeng
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Jianhui Xiao
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
- Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University, Nanchang 330045, China
| |
Collapse
|
14
|
Ngo TV, Kunyanee K, Luangsakul N. Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products. Foods 2023; 12:3659. [PMID: 37835312 PMCID: PMC10572933 DOI: 10.3390/foods12193659] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/19/2023] [Accepted: 09/19/2023] [Indexed: 10/15/2023] Open
Abstract
Rice is a staple food and energy source for half the world's population. Due to its quick digestion and absorption in the gastrointestinal tract, rice is typically regarded as having a high or medium-high glycemic index (GI); however, this can vary depending on the variety, nutrient compositions, processing, and accompanying factors. This report included a table of the glycemic index for rice and rice products in different countries, which could give an overview and fundamental information on the recent GI of different rice varieties. In addition, latest updates about the mechanism effects of rice nutritional profiles and processing techniques on GI were also provided and discussed. The influence of state-of-the-art GI regulation methods was also evaluated. Furthermore, the effectiveness and efficiency of applied technologies were also given. Furthermore, this review offered some aspects about the potential nutraceutical application of rice that food scientists, producers, or consumers might consider. Diverse types of rice are grown under various conditions that could affect the GI of the product. The instinct nutrients in rice could show different effects on the digestion rate of its product. It also revealed that the rice product's digestibility is process-dependent. The postprandial glucose response of the rice products could be changed by modifying processing techniques, which might produce the new less-digestive compound or the inhibition factor in the starch hydrolysis process. Because of the significant importance of rice, this paper also concluded the challenges, as well as some important aspects for future research.
Collapse
Affiliation(s)
| | | | - Naphatrapi Luangsakul
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (T.V.N.)
| |
Collapse
|
15
|
Cheng Y, Chen Q, Wang Z, Zeng M, Qin F, Chen J, He Z. Effects of different food ingredients and additives on the digestibility of extruded and roller-dried maize starch and its application in low glycemic index nutritional formula powder. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6483-6490. [PMID: 37219070 DOI: 10.1002/jsfa.12726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 03/27/2023] [Accepted: 05/21/2023] [Indexed: 05/24/2023]
Abstract
BACKGROUND Complex interactions that occur among starch, protein, and fat during food processing affect the taste, texture, and digestibility of starch-based food. The physicochemical properties of starch, in particular its slow digestibility, are greatly influenced by processing techniques such as extrusion and roller-drying. This study investigated the effects of various food ingredients and additives on the digestion properties of maize starch treated with extrusion and roller drying. It designed a nutritional formula to develop low glycemic index products. RESULTS The extruded group containing raw maize starch, soybean protein isolate, soybean oil, lecithin and microcrystalline cellulose in the ratio of 580:250:58:20:3 had the best slow digestion properties. Nutritional formulas were designed at the above ratio, with supplements including calcium casein peptide, multi-vitamins, sodium ascorbate, fructooligosaccharides, xylitol, and peanut meal. The sample containing 10% peanut meal and a 1:3 ratio of fructooligosaccharides and xylitol additions obtained the highest sensory evaluation scores. An obvious slow digestion effect was observed in samples produced from the optimal formula. CONCLUSION The results of the present study could contribute to the development and production of a low glycemic index, nutritional powder. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yong Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Qiuming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| |
Collapse
|
16
|
Zou X, Wang X, Peng P, Ma Q, Zhang X, Zou L, Zhou J, Hu X. Glutenin-gliadin ratio changes combining heat-moisture treatment significantly influences the in vitro digestibility of starch in recombinant wheat flours. Int J Biol Macromol 2023; 248:125920. [PMID: 37481181 DOI: 10.1016/j.ijbiomac.2023.125920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 07/15/2023] [Accepted: 07/19/2023] [Indexed: 07/24/2023]
Abstract
This study aimed to investigate the effect of heat-moisture treatment (HMT) on the in vitro digestibility of recombinant wheat flours characterizing by gluten proteins differ in glutenin-gliadin ratio. Compared with the untreated flours in our previous study, HMT improved the digestion resistance of starch in flours with different glutenin-gliadin ratios. For the HMT strong-gluten flour, the proportional increase of glutenin led to an excessively strong and fragile gluten network that unstable under HMT, which weakened the wrapping of gluten network around starch granules and reduced the long- and short-range order of starch, resulting in the conversion of resistant starch (RS) and slowly digestible starch (SDS) to rapidly digestible starch (RDS); however, the quantitative increase of gliadin induced the conversion of SDS to RS due to the enhanced protein-starch interactions as well as the improved long- and short-range order of starch during HMT. For the HMT weak-gluten flour, the changes of glutenin-gliadin ratio aggravated the broken of protein network and starch granules during HMT, thus improving the starch digestibility in varying degrees. In conclusion, the relative crystallinity of starch mainly affected the content of resistant starch, while the content of slowly digestible starch was more influenced by protein-starch interactions.
Collapse
Affiliation(s)
- Xiaoyang Zou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Xiaolong Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China.
| | - Pai Peng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Qianying Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Xinyu Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Liang Zou
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Jian Zhou
- Northwest Land and Resource Research Center, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| |
Collapse
|
17
|
Salazar-Irrazabal MD, Ramirez-Tixe EE, Velasquez-Barreto FF, Bello-Pérez LA. Avocado seed starch: Effect of the variety on molecular, physicochemical, and digestibility characteristics. Int J Biol Macromol 2023; 247:125746. [PMID: 37437674 DOI: 10.1016/j.ijbiomac.2023.125746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2023] [Revised: 06/07/2023] [Accepted: 07/06/2023] [Indexed: 07/14/2023]
Abstract
Agro-industrial residues can increase environmental pollution owing to poor knowledge of the use of some components, such as dietary fiber, protein, starch, minerals, and bioactive compounds, which can be used in the food industry. This study compared the molecular, physicochemical, and digestibility characteristics of three avocado seed starches (Criolla, Fuerte, and Hass). Starch was extracted through successive washing and sedimentation. The morphology, size distribution, thermal properties, pasting properties, infrared spectra with Fourier transform, size distribution of amylopectin chains, and digestibility of the three avocado seed strains were analyzed. The starch grains were oval and spherical in shape. The average size of Criolla avocado starch (24.55 μm) was the largest, followed by Hass and Fuerte starches (21.37 μm). Higher gelatinization enthalpy (8.55 J/g), gelatinization temperature (75.28 °C), and pasting temperature (75.57 °C) were observed for Fuerte avocado starch, followed by Hass and Criolla starches. Hass avocado starch exhibited higher maximum (836.27 mPa.s), final (1407.37 mPa.s), setback (588.78 mPa.s), and breakdown (17.68 mPa.s) viscosities than Criolla and Fuerte avocado starches. In addition, the probed avocado starches exhibited high content of resistant starch (60.06-68.90%). Therefore, it was demonstrated that differences in the chemical composition and structure of avocado starch can affect the digestibility of native starch.
Collapse
Affiliation(s)
| | - Edson E Ramirez-Tixe
- Universidad Nacional Autónoma de Chota, Facultad de ciencias Agrarias, Colpa Huacarís, Chota, Cajamarca, Peru
| | - Frank F Velasquez-Barreto
- Universidad Nacional Autónoma de Chota, Facultad de ciencias Agrarias, Colpa Huacarís, Chota, Cajamarca, Peru.
| | | |
Collapse
|
18
|
Yang Y, Wang X. Effects of coarse cereals on dough and Chinese steamed bread - a review. Front Nutr 2023; 10:1186860. [PMID: 37599688 PMCID: PMC10434817 DOI: 10.3389/fnut.2023.1186860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Accepted: 07/24/2023] [Indexed: 08/22/2023] Open
Abstract
Chinese steamed breads (CSBs) are long-established staple foods in China. To enhance the nutritional value, coarse cereals such as oats, buckwheat, and quinoa have been added to the formulation for making CSBs. This review presents the nutritional value of various coarse cereals and analyses the interactions between the functional components of coarse cereals in the dough. The addition of coarse cereals leads to changes in the rheological, fermentation, and pasting aging properties of the dough, which further deteriorates the appearance and texture of CSBs. This review can provide some suggestions and guidelines for the production of staple and nutritious staple foods.
Collapse
Affiliation(s)
| | - Xinwei Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| |
Collapse
|
19
|
Zhang Y, Xu Y, Wang Q, Zhang J, Dai X, Miao S, Lu X. The antioxidant capacity and nutrient composition characteristics of lotus ( Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures. Food Chem X 2023; 18:100669. [PMID: 37168721 PMCID: PMC10164921 DOI: 10.1016/j.fochx.2023.100669] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 03/23/2023] [Accepted: 03/29/2023] [Indexed: 05/13/2023] Open
Abstract
The effects of different storage temperatures on the nutritional quality, color, and antioxidant capacity of lotus seed juice and the correlations between various physicochemical indices and antioxidant capacity during storage were investigated in this study. The results showed that the overall retention rate of various nutrients and antioxidant activity in lotus seed juice under low-temperature storage was better than that under 37 °C storage. Meanwhile, temperature had a significant effect on increasing the browning of lotus seed juice and the change in L*. The results of Pearson correlation and redundancy analysis (RDA) showed that the reduction in antioxidant activity in lotus seed juice aggravated the browning index of the system at high temperatures. The color changes in the system were closely related to the clarity of lotus seed juice and aging of starch at low temperatures.
Collapse
Affiliation(s)
- Yanlin Zhang
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China
- China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China
| | - Yixian Xu
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China
- China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China
| | - Qi Wang
- Institute of Agricultural Engineering, Fujian Academy of Agricultural Sciences, 350003 Fuzhou, China
| | - Jingyuan Zhang
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China
- China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China
| | - Xin Dai
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China
- China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China
| | - Song Miao
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, Co.Cork, Ireland
- China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China
| | - Xu Lu
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, Co.Cork, Ireland
- Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, 350002 Fuzhou, China
- China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Corresponding author at: College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China.
| |
Collapse
|
20
|
Guan Y, Toommuangpak W, Zhao G, Thaiudom S. The Microstructure, Rheological Characteristics, and Digestibility Properties of Binary or Ternary Mixture Systems of Gelatinized Potato Starch/Milk Protein/Soybean Oil during the In Vitro Digestion Process. Foods 2023; 12:2451. [PMID: 37444189 DOI: 10.3390/foods12132451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/14/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
The in vitro digestibility of potato starch-based foods interacting with milk protein and soybean oil was investigated. Microstructures and rheological changes upon digestion were determined. The results showed that the addition of milk proteins (casein and whey protein) promoted gelatinized potato starch digestion, while soybean oil slowed down gelatinized potato starch digestion. A mixture of soybean oil and milk protein promoted the digestion of milk protein, while a mixture of gelatinized potato starch and milk protein inhibited the digestion of milk protein. The mixture of milk protein and/or gelatinized potato starch with soybean oil promoted the release of free fatty acids in soybean oil. The highest release rate of free fatty acids was attained by a mix of milk protein and soybean oil. The mixed samples were digested and observed with a confocal laser scanning microscope. The viscosity of the digestates was determined by a rheometer. Overall, the results demonstrated that the addition of milk protein and soybean oil had an effect on the in vitro digestibility of gelatinized potato starch and its microstructure.
Collapse
Affiliation(s)
- Yufang Guan
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
- The Food Processing Research Institute of Guizhou Province, Guizhou Academy of Agricultural Sciences, Potato Engineering Research Center of Guizhou Province, Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang 550006, China
| | - Watcharaporn Toommuangpak
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Siwatt Thaiudom
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| |
Collapse
|
21
|
Lin J, Li C. Influence of instant rice characteristics and processing conditions on starch digestibility-A review. J Food Sci 2023. [PMID: 37326341 DOI: 10.1111/1750-3841.16627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 05/02/2023] [Accepted: 05/15/2023] [Indexed: 06/17/2023]
Abstract
Instant rice is increasingly popular around the world due to its convenience, but it commonly has a high glycemic index, and a frequent consumption might contribute to the occurrence of many chronic diseases. In this review, the main factors determining starch digestibility of instant rice were comprehensively evaluated, aiming to help the rice industry develop instant rice with slow starch digestibility. Starch digestibility in instant rice can be reduced by manipulating its intrinsic and extrinsic nutrients. Processing conditions, including pre-gelatinization, storage, and reheating are also important for the starch digestibility of instant rice. Individual differences in terms of glycemic response to the same carbohydrate-based diet should be considered when knowledge is transformed from in vitro method to human conditions. This review contains important information that has the potential to reduce the starch digestibility of instant rice and improve public health.
Collapse
Affiliation(s)
- Jiakang Lin
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| |
Collapse
|
22
|
Ren N, Hu X, Ma Z. Multi-Scale Structural Insights into Enzymatically Hydrolyzed Lentil Starch Concentrates Prepared by In Vitro Method Using Different Types of Enzymes. Foods 2023; 12:foods12112150. [PMID: 37297395 DOI: 10.3390/foods12112150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
This study was undertaken to investigate the enzymatic hydrolysis of lentil starch concentrates from conventional cooked seeds (CCLSC) by the action of different types of enzymes, including pancreatin (PC-EHSC), heat-stable α-amylase (HS-EHSC), β-amylase (βA-EHSC), amyloglucosidase (AMG-EHSC), and multi-enzymes (βA-HS-AMG-EHSC); their multi-scale structural characteristics of the enzymatic hydrolysis products of lentil starch concentrates were compared. The morphological features distinguished among different samples. The Fourier-transform infrared spectroscopy and solid-state 13C CP/MAS NMR spectral features indicated the possible formation of a binary and ternary complex among amylose, protein and lipids. The X-ray diffraction results revealed that the V-type characteristic diffraction peaks were more obvious for samples including PC-EHSC and βA-EHSC, which was in line with their lowest polydispersity index (DPn). PC-EHSC and βA-EHSC also showed an increased peak intensity of the scattering maximum on the small-angle X-ray scattering spectra, whereas CCLSC exhibited an overall lower peak intensity within the studied q range of scattering. The highest XRD crystallinity and the lowest DPn value obtained for PC-EHSC indicated that the starch polymers modified by pancreatin could produce glucan chains with a comparatively homogenous Mw distribution that are readily recrystallized by hydrogen bonding through chain aggregation. Comparatively, the lowest relative crystallinity for HS-EHSC obtained from XRD suggested that thermostable α-amylolysis was unfavorable for the formation of starch structure with a higher degree of molecular order. This study could provide useful information for the needed research to obtain a deeper understanding of the impact of different amylolysis actions on the structural organization of starch hydrolysates and to provide a theoretical foundation for the development of fermentable enzymatically hydrolyzed starch with well-tailored physiological properties.
Collapse
Affiliation(s)
- Namei Ren
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| |
Collapse
|
23
|
Yang Z, Zhang Y, Wu Y, Ouyang J. Factors influencing the starch digestibility of starchy foods: A review. Food Chem 2023; 406:135009. [PMID: 36450195 DOI: 10.1016/j.foodchem.2022.135009] [Citation(s) in RCA: 23] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 11/16/2022] [Accepted: 11/17/2022] [Indexed: 11/22/2022]
Abstract
Starchy foods are a major energy source of the human diet, their digestion is closely related to human health. Most foods require lots of processing before eating, therefore, many factors can influence starch digestibility. The factors that affect the digestibility of starches have been widely discussed previously, but the extracted starches in those studies were different from those present within the actual food matrix. This review summarizes the factors influencing the starch digestibility in starchy foods. Endogenous non-starch components hinder the starch digestive process. Food ingredients and additives decrease starch digestibility by inhibiting the activity of digestive enzymes or hindering the contact between starch and enzymes. Storage induce the retrogradation of starch, decreasing the digestibility of foods. Therefore, preparing starchy foods with whole grains, processing them as little as possible, using food additives reasonably, and storage conditions may all be beneficial measures for the production of low GI foods.
Collapse
Affiliation(s)
- Zhenglei Yang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yuyang Zhang
- Department of Food Science, University of Guelph, ON N1G2W1, Canada
| | - Yanwen Wu
- Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis), Beijing 100089, China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| |
Collapse
|
24
|
Li B, Wang S, Zhang Y, Huang C, Zhao Y, Wu G, Tan L. Effect of the Amylose Nanoscale Polymerization Index on the Digestion Kinetics and Mechanism of Recombinant Chinese Seedless Breadfruit Starch Triadic Complexes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37024427 DOI: 10.1021/acs.jafc.2c08746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
The demand for multicomponent foods to meet human energy and nutritional needs has been increasing; however, few studies have addressed the theoretical basis for their preparation. We investigated the effect of the nanoscale polymerization index (DPw) of amylose on the logarithm of slope plot-based kinetics and the mechanism of digestion of starch-lauric acid-β-lactoglobulin protein complexes. Amylose from each of the five Chinese seedless breadfruit species was mixed with breadfruit amylopectin with the highest resistant starch (RS) content to form starch ternary complexes with various amylose DPws. All five complexes exhibited V-type crystalline diffraction and rod-like molecular configuration. Characteristic X-ray diffraction peaks and Fourier transform-infrared spectra of the ternary complexes revealed similar molecular configurations. As the amylose DPw increased, the complexing index, relative crystallinity, short-range order, weight-average molar mass, molecular density index, gelatinization temperature, decomposition temperature, RS, slowly digestible starch (SDS), and speed rate constants at the second hydrolysis stage (k2) increased, whereas the semicrystalline lamellae thickness, mass fractal structure parameter, average characteristic crystallite unit length, radius of gyration, fractal dimension and cavities of granule surface microstructure, final viscosity, interval speed rate from SDS to RS, equilibrium concentration, and glycemic index decreased. The digestion kinetics exhibited highly significant variation according to the physiochemical properties and multiscale supramolecular structure (r > 0.99 or r < -0.99, p < 0.01). Together, these results identify amylose DPw as an important structural factor that markedly affects the kinetics and mechanism of ternary complex digestion and provide a new theoretical direction for the production of starch-based multicomponent foods.
Collapse
Affiliation(s)
- Bo Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Shuangfei Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Chongxing Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Yuan Zhao
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Gang Wu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Lehe Tan
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| |
Collapse
|
25
|
Xie L, Zhou W, Zhao L, Peng J, Zhou X, Qian X, Lu L. Impact of okara on quality and in vitro starch digestibility of noodles: The view based on physicochemical and structural properties. Int J Biol Macromol 2023; 237:124105. [PMID: 36948342 DOI: 10.1016/j.ijbiomac.2023.124105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 02/17/2023] [Accepted: 03/16/2023] [Indexed: 03/24/2023]
Abstract
The development of cereal foods with slow starch digestibility is important for the general improvement of human health. In this study, the quality properties of noodles with added okara, in vitro starch digestibility, and the underlying mechanisms of the influence of okara on noodles were studied. Low concentrations (5 and 10 %) of okara improved the texture, cooking, and sensory properties of the noodles. Okara decreased the rapidly digestible starch (RDS) content, increased the resistant starch (RS) content, and reduced the predicted glycaemic index (pGI) of noodles. The pasting viscosity, thermal stability, and dynamic rheological results indicated that okara improved the starch crystallite stability of wheat flour and viscoelasticity of dough. Moreover, Fourier transform infrared (FTIR) spectroscopy showed that okara promoted the formation of starch-lipid complexes and improved the short-range structural order of starch. Additionally, microstructure imaging and protein network analysis (PNA) indicated that low addition of okara promoted the compactness of the okara-gluten-starch matrix, thus reducing the contact between starch and hydrolytic enzymes. These results reveal the effect of okara on the quality properties and starch digestibility in a starch-gluten complex system.
Collapse
Affiliation(s)
- Le Xie
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China; Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, Hunan Province, PR China
| | - Wenhua Zhou
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, Hunan Province, PR China; Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, Hunan Province, PR China
| | - Jing Peng
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China
| | - Xiaojie Zhou
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China; Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, Hunan Province, PR China
| | - Xin Qian
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China
| | - Lu Lu
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China.
| |
Collapse
|
26
|
Synergistic effect of endogenous gluten and oleic acid on wheat starch digestion by forming ordered starch-fatty acid-protein complexes during thermal processing. Curr Res Food Sci 2023; 6:100422. [PMID: 36687172 PMCID: PMC9849868 DOI: 10.1016/j.crfs.2022.100422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/29/2022] [Accepted: 12/20/2022] [Indexed: 01/04/2023] Open
Abstract
The aim of this study was to understand the potential of endogenous gluten inhibiting the digestibility in vitro of wheat starch (WS) in starch-fatty acid-protein system. Therefore, the influences of gluten and whey protein isolate (WPI) on the properties, multi-scale structure and in vitro digestibility of WS in WS-oleic acid (OA)-protein system were compared. The results of digestibility in vitro indicated that the ternary system of starch-fatty acid-protein showed higher resistant starch (RS) content as well as lower rapidly digestible starch (RDS) content than the binary system of WS-OA, demonstrating protein decreased WS digestion of WS-OA system. The results of pasting properties showed that gluten and WPI both increased the viscosities of WS-OA system during the cooling period due to the formation of WS-OA-protein ternary complex. The results of swelling power and solubility analysis showed that gluten and WPI both decreased the swelling power and solubility of WS-OA binary system. Laser Confocal Raman and X-ray diffraction (XRD) studies indicated that gluten and WPI both increased the ordered degree of WS-OA binary system by decreasing the full width at half maximum (FWHM) of the peak at 480 cm-1 and increasing crystallinity degree. Strikingly, compared with WPI, gluten had greater effects on the digestibility in vitro, pasting properties and ordered degree of WS in WS-OA-protein system. Therefore, gluten as an endogenous protein has the potential application in reduction the enzymatic digestibility of WS by regulating the reassembly of starch and fatty acid during thermal processing.
Collapse
|
27
|
Promoting starch interaction with caffeic acid during hydrothermal treatment for slowing starch digestion. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
28
|
Shao S, Yi X, Li C. Main factors affecting the starch digestibility in Chinese steamed bread. Food Chem 2022; 393:133448. [PMID: 35751217 DOI: 10.1016/j.foodchem.2022.133448] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 05/15/2022] [Accepted: 06/08/2022] [Indexed: 11/25/2022]
Abstract
Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health. Many factors are related to the starch digestibility in CSB. Most currently available strategies are focusing on the incorporation of other whole flours with high dietary fiber or polyphenols to reduce the starch digestibility. Although successful in reducing starch digestibility, the incorporation of these flours also deteriorated textural attributes and sensory characteristics of CSB. Much more strategies have been applied for the reduction of starch digestibility in breads, which should be further explored to confirm if they are applicable for CSB. This review contains important information, that could potentially turn CSB into a much healthier food product with slower starch digestibility.
Collapse
Affiliation(s)
- Shuaibo Shao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xueer Yi
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| |
Collapse
|
29
|
Bai J, Dong M, Li J, Tian L, Xiong D, Jia J, Yang L, Liu X, Duan X. Effects of egg white on physicochemical and functional characteristics of steamed cold noodles (a wheat starch gel food). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
30
|
Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta. Molecules 2022; 27:molecules27196342. [PMID: 36234886 PMCID: PMC9573312 DOI: 10.3390/molecules27196342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/20/2022] [Accepted: 09/21/2022] [Indexed: 11/22/2022] Open
Abstract
Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black cumin cake at the level of 5, 10, 15, 20, and 25%. The use of black cumin cake resulted in a statistically significant (p ≤ 0.05) increase in the content of protein, fat, ash, and fiber, including both the insoluble and soluble fractions. A reduction in the digestible carbohydrate content, in vitro starch hydrolysis index (HI), was observed. Pasta with a reduced glycemic index (GI) compared to the semolina control was obtained. The content of polyphenols, including flavonoids, in the cake-enriched pasta increased significantly (p ≤ 0.05), which resulted in higher antioxidant activity against DPPH. The increase in the iron content was over 2.5 times higher in the sample with the 25% addition of black cumin cake than in the control sample. The functional addition significantly (p ≤ 0.05) increased the loss of dry matter and influenced the cooking time of pasta.
Collapse
|
31
|
Chi C, Shi M, Zhao Y, Chen B, He Y, Wang M. Dietary compounds slow starch enzymatic digestion: A review. Front Nutr 2022; 9:1004966. [PMID: 36185656 PMCID: PMC9521573 DOI: 10.3389/fnut.2022.1004966] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Accepted: 08/23/2022] [Indexed: 11/20/2022] Open
Abstract
Dietary compounds significantly affected starch enzymatic digestion. However, effects of dietary compounds on starch digestion and their underlying mechanisms have been not systematically discussed yet. This review summarized the effects of dietary compounds including cell walls, proteins, lipids, non-starchy polysaccharides, and polyphenols on starch enzymatic digestion. Cell walls, proteins, and non-starchy polysaccharides restricted starch disruption during hydrothermal treatment and the retained ordered structures limited enzymatic binding. Moreover, they encapsulated starch granules and formed physical barriers for enzyme accessibility. Proteins, non-starchy polysaccharides along with lipids and polyphenols interacted with starch and formed ordered assemblies. Furthermore, non-starchy polysaccharides and polyphenols showed robust abilities to reduce activities of α-amylase and α-glucosidase. Accordingly, it can be concluded that dietary compounds lowered starch digestion mainly by three modes: (i) prevented ordered structures from disruption and formed ordered assemblies chaperoned with these dietary compounds; (ii) formed physical barriers and prevented enzymes from accessing/binding to starch; (iii) reduced enzymes activities. Dietary compounds showed great potentials in lowering starch enzymatic digestion, thereby modulating postprandial glucose response to food and preventing or treating type II diabetes disease.
Collapse
Affiliation(s)
- Chengdeng Chi
- College of Life Sciences, Fujian Normal University, Fuzhou, China
- *Correspondence: Chengdeng Chi
| | - Miaomiao Shi
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Yingting Zhao
- Center for Nutrition and Food Sciences, The University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD, Australia
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Bilian Chen
- College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Yongjin He
- College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Meiying Wang
- School of Engineering, University of Guelph, Guelph, ON, Canada
- Meiying Wang
| |
Collapse
|
32
|
In-vitro digestibility of rice starch and factors regulating its digestion process: A review. Carbohydr Polym 2022; 291:119600. [DOI: 10.1016/j.carbpol.2022.119600] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 05/05/2022] [Accepted: 05/06/2022] [Indexed: 12/14/2022]
|
33
|
Wang C, Chao C, Yu J, Copeland L, Huang Y, Wang S. Mechanisms Underlying the Formation of Amylose- Lauric Acid-β-Lactoglobulin Complexes: Experimental and Molecular Dynamics Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10635-10643. [PMID: 35994717 DOI: 10.1021/acs.jafc.2c04523] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The aim of the present study was to reveal the mechanisms underlying the formation of ternary complexes with a model system of amylose (AM), lauric acid (LA), and β-lactoglobulin (βLG) using experimental studies and molecular dynamics (MD) simulations. Experimental analyses showed that hydrophobic interactions and hydrogen bonds contributed more than electrostatic forces to the formation of the AM-LA-βLG complex. MD simulations indicated that interactions between AM and βLG through electrostatic forces and hydrogen bonds, and to a less extent van der Waals forces, and interactions between AM and LA through van der Waals forces, were mostly responsible for complex formation. The combination of experimental results and MD simulations has provided new mechanistic insights and led us to conclude that hydrophobic interactions, van der Waals forces between AM and LA, and van der Waals forces and hydrogen bonds between AM and βLG were the main driving forces for the formation of the AM-LA-βLG complex.
Collapse
Affiliation(s)
- Cuiping Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Chen Chao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- School of Life and Environmental Sciences, The University of Sydney, Sydney, New South Wales Australia 2006
| | - Yongchun Huang
- College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| |
Collapse
|
34
|
Zou X, Wang X, Zhang M, Peng P, Ma Q, Hu X. Pre-baking-steaming of oat induces stronger macromolecular interactions and more resistant starch in oat-buckwheat noodle. Food Chem 2022; 400:134045. [DOI: 10.1016/j.foodchem.2022.134045] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 08/24/2022] [Accepted: 08/25/2022] [Indexed: 12/01/2022]
|
35
|
Combined effects of starch fine molecular structures and water content on starch digestibility of cooked white rice. Int J Biol Macromol 2022; 215:192-202. [PMID: 35728634 DOI: 10.1016/j.ijbiomac.2022.06.116] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 05/24/2022] [Accepted: 06/15/2022] [Indexed: 01/08/2023]
Abstract
Although the starch digestibility of cooked white rice has been investigated with regard to its relation to starch structure, it is not yet clear how starch molecular structure and water content affect its digestion rate. To investigate this, the in vitro starch digestibility and molecular structure of 10 rice varieties with a range of rice-to-water cooking ratios were investigated. As expected, starch digestibility varied with different conditions. Typically, a higher amylose content resulted in a lower maximum digestion extent for a given water content. Having relatively more and longer amylopectin intermediate chains caused a slower starch digestion rate, but only with rice-to-water ratios between 1:1 and 1:1.2. These results could prove useful to find combinations of starch fine molecular structures and water contents to produce cooked rice with low glycemic index.
Collapse
|
36
|
Kunyanee K, Van Ngo T, Kusumawardani S, Lungsakul N. Ultrasound-chilling assisted annealing treatment to produce a lower glycemic index of white rice grains with different amylose content. ULTRASONICS SONOCHEMISTRY 2022; 87:106055. [PMID: 35667221 PMCID: PMC9168174 DOI: 10.1016/j.ultsonch.2022.106055] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/24/2022] [Accepted: 05/31/2022] [Indexed: 06/15/2023]
Abstract
White rice samples, Chai-Nat1 (CN1) and Jasmin rice (KDML105), were treated with the ultrasound-chilling (UC) and combined with annealing treatments (UC + ANN 45, UC + ANN50, and UC + ANN55). Their physicochemical properties and in vitro glycemic index of rice samples were analyzed. UC + ANN treatments presented pasting temperature, gelatinization temperature and crystallinity increased whereas the glycemic index of both rice samples was decreased as compared to its native. Especially, UC + ANN55 treated rice produced the lowest glycemic index and starch hydrolysis. Moreover, UC + ANN treated CN1 rice exhibited delayed gelatinization temperature, increased gelatinization enthalpy, and decreased glycemic index than KDML105 rice. In addition, Pearson's correlation presented that UC + ANN and amylose content had a highly negative correlation with the glycemic index at p < 0.0.1. The result exhibited that UC followed by ANN show an effective way to modify starch granules with delayed starch hydrolysis reduced glycemic index and properties depending on annealing temperature and rice cultivar.
Collapse
Affiliation(s)
- Kannika Kunyanee
- Department of Food Science, School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Tai Van Ngo
- Department of Food Science, School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Sandra Kusumawardani
- Department of Food Science, School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Naphatrapi Lungsakul
- Department of Food Science, School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
| |
Collapse
|
37
|
Kang X, Sui J, Zhang X, Wei G, Wang B, Liu P, Qiu L, El-Banna HA, Cui B, Abd El-Aty AM. The impact of gliadin and glutenin on the formation and structure of starch-lipid complexes. Food Chem 2022; 371:131095. [PMID: 34537618 DOI: 10.1016/j.foodchem.2021.131095] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 09/06/2021] [Accepted: 09/06/2021] [Indexed: 11/29/2022]
Abstract
This study evaluated the influence of the main gluten fractions (gliadin and glutenin) on the physicochemical properties of binary wheat starch-Lauric acid (WS-LA) complexes during heat processing to explore the complex structure and digestion of WS-LA in the presence of gluten. Ternary WS-LA-glutenin complexes were prepared at different pH (5.2 and 7), whereas WS-LA-gliadin was prepared using ethanol, and their physicochemical properties were analyzed. We found that the addition of glutenin displayed a sharper and higher diffraction peak than samples without protein, which increased short-range order structure (low full width at half-maximum (FWHM) of the band at 480 cm-1) and good thermal stability (melting peak appeared at a higher temperature); the opposite was shown for gliadin. Even though glutenin increased the resistant starch (RS) content than WS-LA, all samples prepared in 65% ethanol showed higher RS content than WS-LA-glutenin samples. These findings might improve our understanding of the relationship between gliadin/glutenin and binary complexes and provide a theoretical basis for preparing starch-based foods with a low glycemic index.
Collapse
Affiliation(s)
- Xuemin Kang
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Jie Sui
- Shandong Academy of Agricultural Science, Jinan, Shandong 250131, China
| | - Xiaolei Zhang
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Gao Wei
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bin Wang
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Lizhong Qiu
- Zhucheng Xingmao Corn Developing CO., LTD., Zhucheng, Shandong 262218, China
| | - Hossny A El-Banna
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt
| | - Bo Cui
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey.
| |
Collapse
|
38
|
|
39
|
Fan L, Ye Q, Lu W, Chen D, Zhang C, Xiao L, Meng X, Lee YC, Wang HMD, Xiao C. The properties and preparation of functional starch: a review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2015375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Lvting Fan
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
- College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Qin Ye
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Wenjing Lu
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Di Chen
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Cen Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Lihan Xiao
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Xianghe Meng
- College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Yi-Chieh Lee
- Department of Life Science, National Chung Hsing University, Taichung City, Taiwan
| | - Hui-Min David Wang
- Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung City, Taiwan
- Graduate Institute of Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan
- Department of Medical Laboratory Science and Biotechnology, China Medical University, Taichung City, Taiwan
| | - Chaogeng Xiao
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| |
Collapse
|
40
|
Hu L, Yang Y, Chen F, Fan J, Wang B, Fu Y, Bian X, Yu D, Wu N, Shi Y, Zhang X, Zhang N. Soybean protein isolate‐rice starch interactions during the simulated gluten‐free rice bread making process. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15494] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Liang‐shu Hu
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Yang Yang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Feng‐lian Chen
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Jing Fan
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Bing Wang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Yu Fu
- College of Food Science Southwest University Chongqing 400715 China
| | - Xin Bian
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - De‐hui Yu
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Na Wu
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Yan‐guo Shi
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Xiu‐min Zhang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
- Beijing Academy of Food Sciences Beijing 100068 China
| | - Na Zhang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| |
Collapse
|
41
|
Velásquez-Barreto FF, Miñano HA, Alvarez-Ramirez J, Bello-Pérez L. Structural, functional, and chemical properties of small starch granules: Andean quinoa and kiwicha. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106883] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
42
|
Li F, Guan X, Li C. Effects of degree of milling on the starch digestibility of cooked rice during (in vitro) small intestine digestion. Int J Biol Macromol 2021; 188:774-782. [PMID: 34403679 DOI: 10.1016/j.ijbiomac.2021.08.079] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 07/27/2021] [Accepted: 08/10/2021] [Indexed: 12/01/2022]
Abstract
Effects of degree of milling on starch digestibility of cooked rice during (in vitro) small intestine digestion were investigated. By fitting starch digestograms to the logarithm of slope plot and combination of parallel and sequential digestion kinetics model, two starch fractions with distinct digestion rate constants were identified. Results from scanning electronic microscope and confocal laser scanning microscope showed that the rapidly digestible starch fraction (RDF) was mainly composed of gelatinized starch, while the slowly digestible starch fraction (SDF) was consisted of relatively intact starch granules, protein matrix encapsulated starch and starch-protein binary complex. The cooked rice with milling treatment had more loosely packed and larger network cells compared to that for brown rice. Consequentially, the RDF content was decreased, while that for SDF was increased by the milling treatment. These results could help the rice processing industry to develop healthy rice products with desirable starch digestibility.
Collapse
Affiliation(s)
- Fan Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiao Guan
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China; Shanghai Engineering Research Center for Food Rapid Detection, Shanghai 200093, China.
| | - Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| |
Collapse
|
43
|
Folentarska A, Łagiewka J, Krystyjan M, Ciesielski W. Biodegradable Binary and Ternary Complexes from Renewable Raw Materials. Polymers (Basel) 2021; 13:polym13172925. [PMID: 34502965 PMCID: PMC8433750 DOI: 10.3390/polym13172925] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 08/26/2021] [Accepted: 08/26/2021] [Indexed: 02/06/2023] Open
Abstract
The aim of this paper is to investigate the interactions between polysaccharides with different electrical charges (anionic and neutral starches) and proteins and fats in food ingredients. Another objective is to understand the mechanisms of these systems and the interdependence between their properties and intermolecular interactions. At present, there are not many studies on ternary blends composed of natural food polymers: polysaccharides of different electrical charge (anionic and neutral starches), proteins and lipids. Additionally, there are no reports concerning what type of interactions between polysaccharide, proteins and lipids exist simultaneously when the components are mixed in different orders. This paper intends to fill this gap. It also presents the application of natural biopolymers in the food and non-food industries.
Collapse
Affiliation(s)
- Agnieszka Folentarska
- Faculty of Exact, Natural and Technical Sciences, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland; (A.F.); (J.Ł.)
| | - Jakub Łagiewka
- Faculty of Exact, Natural and Technical Sciences, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland; (A.F.); (J.Ł.)
| | - Magdalena Krystyjan
- Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland;
| | - Wojciech Ciesielski
- Faculty of Exact, Natural and Technical Sciences, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland; (A.F.); (J.Ł.)
- Correspondence: or
| |
Collapse
|
44
|
Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour. Antioxidants (Basel) 2021; 10:antiox10071122. [PMID: 34356355 PMCID: PMC8301197 DOI: 10.3390/antiox10071122] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 07/12/2021] [Accepted: 07/13/2021] [Indexed: 02/06/2023] Open
Abstract
Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins enriched with different levels of cricket (Gryllodes sigillatus) and mealworm (Tenebrio molitor) flours. The approximate composition was analyzed, along with the physical and textural properties, color, and consumer acceptance. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. As we expected, the protein content in muffins supplemented with insect flour increased, while the carbohydrates content decreased. Moreover, the total phenolic content and antioxidant capacity against ABTS·+ and DPPH· increased correspondingly as the percentage of insect flour in the muffins increased. The estimated glycemic index was lower for the fortified muffins than the control (p < 0.05). Additionally, enriched muffins were accepted by consumers, and their taste positively surprised respondents (p < 0.05). Therefore, the results obtained are satisfactory as regards the use of insects for the supplementation of traditional products, and further research into the addition of insects to other nutrient matrices is needed. Furthermore, examining the effect of insect addition on in vivo food biological activity is highly desirable.
Collapse
|
45
|
Gutiérrez TJ, Tovar J. Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.078] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|